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8 Responses to “Orange Asian-Style Dressing”

This was excellent, however, for me it needed a tiny bit of sweetness, so I added a small amount of date syrup to sweeten it, and I also used the suggested idea of chia seeds instead of tahini. Turned out excellent. I like to eat Costco’s “cruciferous” salad blend of kale, red cabbage, brussels sprouts and broccoli. This dressing was excellent on it. (I throw out the packets of dressing that come in the bag – they are loaded w/oil.)

This is REALLY good. I just felt it needed a bit more of a zang so I added more vinegar. I only had white vinegar on hand but apple cider would probably be good. Could be because the rice vinegar I bought had sugar in it (unknown to me until after I opened it). Perhaps sugarless rice vinegar has more of a kick. I used it on spinach salad and it was delicious.

Rosemarie nice to see that I am not alone in the pb wagon. I can not keep it in the house either. Luckily for me for the children’s sake I do not care for the salted kind of the Jif etc. so I keep those in the house for the kids, lunches, etc.

I make this using flax seeds instead of tahini or peanut butter(I can’t keep PB in the house I would eat it all) and it is wonderful You will need a strong blender to pulverize the flax seeds, if you want to store it for awhile you can use Chia seeds .

When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]

When I was first beginning my search for a new home in Portland late last Spring, Mike and Kelly took me out to a secret spot beyond the Portland area they like to hike and swim. It was a hard hike for me on a hot day, complete with walking across a log bridge with […]